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Sour Cream Lemon Cheesecake

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“This is a twist to a regular cheesecake!”
READY IN:
2hrs 20mins
SERVES:
10-12
YIELD:
1 slice
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/2 ounce) packageduncan hines lemon cake mix with pudding
  • 3 eggs
  • 2 tablespoons flour
  • 1 tablespoon Crisco cooking oil or 1 tablespoon puritan oil
  • 1 teaspoon Crisco cooking oil or 1 teaspoon puritan oil
  • 2 (8 ounce) cartons sour cream
  • 12 cup sugar
  • 1 teaspoon lemon juice
  • 1 cup milk
  • 2 drops yellow food coloring
  • 1 (21 ounce) can blueberry pie filling

Directions

  1. Heat oven to 300 degrees.
  2. Measure out 1 1/2 cups of dry cake mix; set aside.
  3. Stir together the remaining dry cak mix, 1 egg, flour and oil in a large bowl.
  4. Press this crumb mixture evenly into bottom 3/4 of the way up the sides of a 13 by 9 by 2-inch pan.
  5. In same bowl, blend sour cream, sugar, 2 eggs, reseved cake and lemon juice1 minute at low speed.
  6. Gradually add milk and food coloring while beating 2 minutes at medium speed.Pour into crumb crust.
  7. Bake at 300 degrees for 45 to 50 minutes or until center is firm. Do not overbake.
  8. Cool at room temperature 1 hour.
  9. Top with blueberry pie filling or your favorite pie filling and refrigerate.
  10. Makes one 13 by 9-inch cake.

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